How real is your food? Frozen stuffed clams with no clams?

I was browsing through the supermarket the other day. Looking at various foods and watching out for new products, trends, etc. and saw a tray of frozen stuffed clams that wasn't the usual Mattlaw's that the store carries. I turned over the package to read the ingredients and had to triple check because I didn't see clams listed. I finally made it down to the bottom of the list and it said the usual, "2% or less of the following:" and about halfway through that long list, after the preservatives, came clam meat and clam flavoring. I was flabbergasted.

Sort of reminds me of years ago before the factory farms started making chemical crab and Lobster. I had to suffer through some awful dishes my mother (well known TV chef from that era) did to try and make a cheap tasting lobster dish (lobster was very expensive at the time) from (pollack?). Not even close. A couple dishes even the cats walked away from.

However, to be on track, I add lemon juice to everything I drink due to a former kidney stone passing without notice. (The wife laughing as I screamed for an ambulance mentioning she gave birth before hitting 911). Several brands list flavor and like "sunny D" have little or no real juice content.

I worked in a casino food and beverage department. Our quick service deli sold a lot of fried foods and one of the most popular was the fried shrimp basket. One day I was looking in our freezer cooler and noticed that the box of shrimp said "Fried Imitation Shrimp" on it. I asked the executive chef about it and he said that it was because there was so much breading on the shrimp that they could be labeled as just shrimp.

Speaking of Phillip's! One time, lump or back fin was on sale at a GREAT price. I instantly though CRAB CAKES for dinner. It was the P brand. Got it home, put on my READING GLASSES... to see if any interesting/different recipe on can. That's when I discovered THIS crab wasn't even remotely related to Maryland's blue claws!?!

Culinary Jumbo (Limited availability)Jumbo lumps made by extracting 100% crab meat from the whole crab and forming into large lumps. Phillips patented process produces natural shape jumbo lumps with no binder involved. Advantages: large lumps hold together better under handling; consistent sizing; and high quality raw material. Great for use in crab cakes for impressive jumbo appearance.

Reminds me of the time I picked up a can of crabmeat at the supermarket. The brand was Tilghman's. Tilghman's Island in Chesapeake Bay is an Article of Faith in the Maryland/Virginia crabbing industry so I thought this was the genuine article. Then I read on the can "Product of Indonesia".

Matlaws has several different types of clams. The ones I looked at the other day were the "All Natural" Premium Whole Foods exclusive, had clam in the actual ingredients list as number 2 after water and before bread crumbs. The others are just as bad as you point out.

I tried the Matlaw's "All Natural" from Whole Paycheck and I see why water is listed as the 31 ingredient. I couldn't get them to crisp up or fully brown at the recommended cooking at 450F for 30 minutes. And this was with the convection fan in the oven turned on. Even at 50 minutes they were still a pudding-like consistency.

They had a few tiny nuggets of what seemed to be clams, but were so tasteless I wasn't sure. the Matlaw regular stuffed clams that have no clams actually had a better texture and much better flavor.

This is a good incentive to make as much as possible from scratch, especially something as easy as "stuffed whatever". I am also wary of restaurant items which depend on breadcrumbs for binder, too tempting for the person in charge of profits to slip a bit extra in until it becomes all breadcrumbs.

Since I was in the business I couldn't help knowing the ingredients especially when selling to healthcare and schools (which is where most of this cheap stuff goes); I have to say sometimes I was also pleasantly surprised at the quality of some product. Good thing ingredients have to be listed as they are nowadays.

Sure, I'm aware of the lingo. I believe my Mother bought them once and after preparing one proceeded to throw the box in the trash (so maybe early 70's). I've never actually eaten a packaged veal cutlet. I don't think I've even eaten a veal cutlet more than twice in a restaurant. Without a sauce or seasoning, veal cutlets have no taste. I like lamb chops.

I used to sell veal cutlets and the same company had patties too, which also sold well. But there was definitely a decent amount of veal in there. I am sure every veal processor makes a patty, they are actually preferable to tough old veal that the delis and pizzerias would buy otherwise. But if you don't like them, you're lucky, they are so ridiculously expensive.

When I want veal, I go to an Italian butcher and get the youngest they have, never disappointed yet. It's usually a special occasion for us though!

I wish I could remember the brand name. This thread reminded me of that product. My Mother rarely threw out food so her doing so stuck in my mind. I'm pretty sure the box had six patties super thin cardboard in green and white.